Grilled Creole Mustard-Ginger Glazed Salmon - cooking recipe

Ingredients

30 ounces salmon, skin and pin bones removed (6 5-oz portions)
olive oil
salt
pepper
Creole Mustard-Ginger Glaze
6 tablespoons creole mustard
6 tablespoons honey
6 tablespoons corn syrup
3 tablespoons fresh ginger, grated
2 tablespoons lemon juice
1 tablespoon fresh dill, chopped

Preparation

Salmon:
Heat your grill to medium-high heat. Lightly coat your salmon with a little olive oil and lightly season with salt and pepper. Start cooking your salmon with the inner side down. Grill over medium-high heat for 2 minutes, then rotate 45 degrees and sear for 2 more minutes. (To create a crosshatch pattern). Flip fillets and finish grilling. After 2 minutes turn fillets 45 degrees, then grill 2 minutes more until they are medium-rare.
One minute before removing from the grill, spoon 1-2 tbsp of the Creole mustard-ginger glaze over the crosshatched fillets.
Glaze:
Combine all ingredients in a small mixing bowl until well blended. Makes 1/2 cup.